Gluten-free fourth of July dishes

Happy Friday! This week I have posted Fourth of July vegan meals and Delicious Dishes for Independence Day so I wanted to end the week with gluten-free fourth of July dishes. It seems summer is flying by so fast! I cannot believe Fourth of July is Wednesday, and the best part is the weather is looking amazing along with this weekends weather, all of  which makes for a great party! 🙂 I hope everyone has enjoyed my vegan, regular and gluten-free fourth of July dishes that I have been posting about this week! Also, I hope everyone has a great fourth of July and I wanted to remind my readers that I will be posting on Monday which is the 2nd and Friday which is the 6th but I will not be posting on Wednesday July 4th.

ENJOY today’s post 🙂

Honey Lime Grilled Chicken

Honey-Lime Grilled Chicken - chicken breasts marinated in lime juice, honey, rosemary, garlic and thyme. Grilled to perfection! This was SO good - juicy and packed full of flavor!
  • 4 chicken breasts
  • 1/2 cup lime juice
  • 1/3 cup oil
  • 3 Tbsp honey
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  1. Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a zip lock bag.
  2. Refrigerate for at least 3 hours up to overnight.
  3. Remove chicken from marinade and grill until done and juices run clear.

Crock pot Pulled Pork BBQ Sandwich

LifeAfterGluten Pulled Pork BBQ Recipe










  • 3 pound boneless pork roast
  • 6 pack of GOOD cane sugar root beer
  • 2 tsp Salt
  • 2 bottles of your favorite BBQ sauce (36oz) – make sure it’s gluten free!
  • Dill pickle slices
  • GF Cole Slaw (optional)


  1. Place the pork roast in a medium sized crock pot. Using a long knife, cut long slits (8-10) in the pork, from one side to the other. Pour 5 of the 6 root beers over top of the pork until it’s all but covered. Add the salt (2tsp).
  2. Now open the last (refrigerated) root beer and enjoy while you turn the crock pot on low and tidy up your kitchen. This recipe turns out best when you cook it low & slow for 8+ hours. You may even want to cook it overnight on the low setting. After the initial cooking, the meat should be tender and falling apart. If not, cook it longer, low & slow. When cooked, drain the root beer juice from your crock pot and pull the pork – by knife, by fork, by tongs, by hand (be careful, it’s hot!) but get the pork nice and pulled and then back into the crock pot to spend some time with your favorite BBQ sauce. Pour the sauce (amount to your liking) over the pork and cook for another 2 hours, stirring every hour – longer if you like, provided you can keep your family out of the kitchen, as the smell will be attracting relatives you didn’t even know you had. Feel free to add water as it will cook down, especially if you need to cheat and finish things on HIGH.
  3. Season accordingly. Salt, pepper, garlic, onion and Tabasco are all fair game.
  4. Set the pickles on the kitchen table. Grab the Cole Slaw likewise. Set the crock on a trivet in the center of the table, no worries – it’ll stay hot for about 3 hours. Wrap the Udi’s Burger Buns in a slightly damp (clean) kitchen towel and heat in the oven or microwave. When the buns are hot & ready, assemble your sandwich with BBQ, pickles, slaw if you like and even a little mustard.
  5. Serve with chips, green beans, baked beans or perhaps our cheesy potato casserole. Mmmmm! Some folks like a little vinegar in the BBQ added near the end of crock pot cooking. Play with this as an advanced technique and go easy. Remember, you can always add more but taking some out can be quite challenging. ENJOY 🙂

I found this recipe on life after




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    1. Great gluten free recipes!
      I think the corn and cobbler sound especially delicious!
      Thanks for sharing them!

      Looking forward to your next

      1. Yes and what I’ll do is on Tuesday I’ll post part 2 of my gluten free recipes. The post will go up at 8 am so just look out for that post. Is that okay?

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